Home Chef – Jalepeno-cheddar corn fritters with smoky bacon and cilantro-lime crema

I made this for brunch today. I loved it. The recipe doesn’t call for it, but make sure you top the fritters with sea salt directly after frying them, you will be glad you did.  Also, I recommend baking the bacon at 400 degrees instead of 375, 375 is a little low and will take much longer.
Recipe below the pic from http://www.homechef.com

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Home Chef - Jalepeno-cheddar corn fritters with smoky bacon and cilantro-lime crema
Home Chef – Jalepeno-cheddar corn fritters with smoky bacon and cilantro-lime crema

Ingredients

  • Baking Powder (1.0 Tsp)
  • Green Onions (2.0 )
  • Liquid Egg (4.0 Oz)
  • Cheddar Cheese (2.0 Oz)
  • Cilantro Sprigs (4.0 )
  • Lime (1.0 )
  • Jalapeño (1.0 )
  • Ear of Corn (1.0 )
  • Flour (0.5 Cup)
  • Sour Cream (2.0 Oz)
  • Bacon (6.0 Piece)

657 calories per serving

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Prep the Vegetables

• Preheat oven to 375°F and prepare a baking sheet with foil or parchment paper.

• Rinse and zest the lime. Cut lime in half. • Remove the husk from the corn, and using a sharp knife on a stable surface, carefully shave the kernels off the cob.

• Rinse and roughly chop the cilantro.

• Rinse and thinly slice the green onion.

• Rinse the jalapeño, remove the stem, membrane, and seeds, and dice remaining jalapeño.

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Cook the Bacon

• Place bacon slices on the baking sheet, avoiding overlap. Bake for 11-13 minutes, or until desired crispiness is achieved.

• Remove from the oven and place bacon slices on a paper towel-lined plate to soak up grease.

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Make the Batter

• While the bacon is cooking, make the batter.

• In a clean mixing bowl, combine flour, cheddar cheese, corn, baking powder, liquid egg, jalapeño to taste (if you’re averse to heat, only use ⅔ or less), green onion, and a pinch of salt and pepper.

• Stir together until incorporated.

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Prepare the Crema

• In a clean mixing bowl, combine the sour cream, juice of the lime to taste and half the lime zest to taste, ½ the cilantro (reserving a bit for garnish), and a pinch of salt and pepper.

• Stir until incorporated.

• Place crema in refrigerator to chill before serving.

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Cook the Fritters

• Warm 2 Tsp. olive oil in a large sauté pan over medium heat.

• Using a spoon or measuring cup, ladle the batter (one fritter = ⅙ of the batter) into the hot sauté pan and cook for 4-5 minutes on each side, or until golden brown, crisp, and firm.

• Repeat process for remaining fritters, adding more oil 1 Tsp. at a time as needed, to make 6 fritters total.

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Plate the Dish

• Place 3 fritters on a plate.

• Lay 3 pieces of bacon next to the fritters.

• Top fritters with the cilantro-lime crema and garnish with remaining cilantro.

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